Grilled Flank Steak with Summer Relish
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so thats what I use to make relish for this tasty steak.
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so thats what I use to make relish for this tasty steak.
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 3 garlic cloves minced
- 2 tablespoons olive oil divided
- 2 medium tomatoes
- 1 teaspoon dried rosemary crushed
- 1 medium ripe avocado peeled and cubed
- 1 teaspoon balsamic vinegar
- 4 green onions
- 1 poblano pepper
- 1 beef flank steak (1-1/2 pounds)
- relish:
- 4 large ears sweet corn husks removed
- Carbohydrate 5.74312833333333 g
- Cholesterol 0 mg
- Fat 2.76243166775217 g
- Fiber 1.4740083416303 g
- Protein 1.205845 g
- Saturated Fat 0.398094666816553 g
- Serving Size 1 1 servings. (95g)
- Sodium 443.181541666688 mg
- Sugar 4.26911999170303 g
- Trans Fat 0.130300916696062 g
- Calories 48 calories
Step-by-step
- Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes.
- Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil.
- Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally.
- Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145degrees; medium, 160degrees; well-done, 170degrees).
- Let stand 5 minutes.
- When corn is cool enough to handle, cut kernels from cobs; place in a large bowl.
- Remove skin and seeds from tomatoes and poblano.
- Chop onions, tomatoes and poblano; add to bowl.
- Gently stir in avocado, vinegar, salt and remaining oil.
- Thinly slice steak across the grain.
- Serve with relish.
Grilled Flank Steak with Summer Relish: A Simple Summer Feast
The aroma of grilling steak fills the air, a symphony of sizzling meat and sweet summer vegetables. This isn't just any steak; it's a celebration of fresh, garden-grown goodness. My garden, bursting with ripe tomatoes, vibrant scallions, juicy corn, fragrant garlic, and subtly spicy poblanos, provides the inspiration for this recipe. It's a dish that speaks of warm summer evenings, lazy afternoons spent tending to my plants, and the simple joy of creating something delicious from the bounty of nature. This grilled flank steak, complemented by a vibrant summer relish, is my favorite way to showcase the flavors of the season.
The key to this dish is the relish. It’s a vibrant mix of freshly grilled corn, sweet tomatoes, sharp scallions, and a touch of smoky poblano. The avocado adds creaminess, the balsamic vinegar a subtle tang, and a drizzle of olive oil brings everything together. It's the perfect counterpoint to the rich, savory flavor of the perfectly grilled flank steak. I love how the sweetness of the corn and tomatoes balances the slight peppery bite of the poblano. The relish is so versatile; you can enjoy it as a side dish with grilled chicken or fish, or even as a topping for tacos. It’s equally at home at a backyard barbecue or a sophisticated dinner party.
Preparing the steak is straightforward. A simple marinade of garlic, rosemary, salt, and olive oil infuses the flank steak with incredible flavor. Letting it marinate for at least 30 minutes allows the flavors to penetrate deeply, resulting in a tender, juicy steak. Grilling the steak over medium heat ensures it cooks evenly, achieving that perfect balance of sear on the outside and a tender, flavorful interior. A meat thermometer is your best friend here—it ensures the steak is cooked to your desired doneness, preventing overcooking.
This recipe is more than just a meal; it's a journey. It's a journey from the garden to the grill, from the careful selection of ingredients to the final satisfying bite. It's a reminder to appreciate the simple pleasures of life, the beauty of fresh, seasonal produce, and the joy of sharing a delicious meal with loved ones. The flavors are bright, the textures are exciting, and the entire process is incredibly rewarding. So, fire up the grill, gather your ingredients, and prepare for a taste of summer that will leave you wanting more. Enjoy!
Beyond the Grill: Variations and Serving Suggestions
This grilled flank steak and summer relish recipe is incredibly versatile and lends itself to countless variations. Feel free to experiment with different herbs in the marinade, such as thyme, oregano, or even a spicy chili powder. You can also adjust the relish to your liking, adding other vegetables like bell peppers, zucchini, or even chopped peaches for a sweet and savory twist. For a spicier kick, add a pinch of red pepper flakes to the relish.
The flank steak is delightful served with a variety of sides. A simple salad of mixed greens, a bed of fluffy rice, or creamy mashed potatoes are excellent choices. For a more substantial meal, consider serving it alongside grilled vegetables or roasted potatoes. This dish is equally enjoyable as a casual weeknight dinner or a more elegant meal for guests.
No matter how you choose to serve it, this grilled flank steak with summer relish is a guaranteed crowd-pleaser. The combination of flavors and textures is truly remarkable, and the fresh, seasonal ingredients ensure a vibrant and memorable dining experience. So, embrace the summer bounty, fire up that grill, and prepare to savor the taste of sunshine on a plate.
